Vegan Mushroom Bourguignonne
A rich, full-flavored French stew, perfect for chilly nights.
A rich, full-flavored French stew, perfect for chilly nights.
- black pepper to taste
- 2 tablespoons of olive oil
- 1 tablespoon of tomato paste
- 1/3 cup of water
- 6 large carrots – peeled and sliced into one inch pieces
- 1 large yellow onion – peeled and diced
- 1 large shallot – peeled and sliced thin
- 2 cloves of garlic – peeled and minced
- 2 cups of vegetable broth
- 2 teaspoons of ground sea salt
- 2 tablespoons of fresh thyme leaves
- 2 teaspoons of dried italian seasoning
- 1 tablespoon + 1 teaspoon of all purpose flour (use cornstarch
- 1 package of fettucine
- 2 16 ounce packages of mushroom caps ( i prefer b
- 1 cups of red wine
- Carbohydrate 178.4010025 g
- Cholesterol 0 mg
- Fat 6.58656499928674 g
- Fiber 53.5986240873337 g
- Protein 21.0567375 g
- Saturated Fat 0.863209999901512 g
- Serving Size 1 1 Serving (1937g)
- Sodium 39.0978749999857 mg
- Sugar 124.802378412666 g
- Trans Fat 3.10442374998069 g
- Calories 563 calories
Step-by-step
- Fill a pasta pot with water and heat on medium to warm the water.
- Heat a large skillet on medium heat and add 1 tablespoon of olive oil. When the oil is hot add the mushrooms and a pinch of salt, sauté for approximately ten minutes or until browned. Remove from the pan and set aside.
- Add one tablespoon of olive oil and add the carrots. Sauté until they begin to brown then add the onions. Cook the onions until they become translucent then add the shallots. Cook until they are browned and caramelized. Add the garlic and cook for one minute.
- Add the vegetable broth and wine to deglaze the pan. Stir and loosen the pieces of onion and shallot that may have stuck to the pan. Add the tomato paste and stir until it liquefies. Add the salt, thyme, Italian seasoning, and pepper, stir to combine and reduce the heat to a low simmer. Cover and cook for twenty minutes.
- Mix the flour (or cornstarch if you want to make it gluten free) and water together until the flour breaks down and the mixture resembles a thick milky substance. There shouldn’t be any dry flour in the mixture. Add it to the wine sauce and stir well to combine. Add the mushrooms and stir to incorporate within the sauce. Cover and simmer on the lowest temperature for twenty minutes. The sauce will thicken into a stew. Be sure to lift the lid and check to make sure it’s not sticking to the pan or evaporating. That shouldn’t happen if the temperature is low enough, but if it does add a small amount of broth or water and stir.
- Turn the heat for the pasta water to high and bring to a boil.
- Twelve minutes before the sauce is done, salt the pasta water (approximately 1 teaspoon) and add the fettucine to the water. Cook according to the directions on the package.
- Spoon the mushroom bourguignonne on a pile of fettucine.
- Enjoy!
A Cozy Night In: My Vegan Mushroom Bourguignonne Adventure
The air outside was crisp, a gentle chill whispering through the trees. Inside, the aroma of simmering mushrooms, rich wine, and earthy herbs filled my kitchen, a comforting counterpoint to the autumn evening. Tonight, I was embarking on a culinary journey – creating a vegan version of the classic French dish, Mushroom Bourguignonne. This wasn't just another recipe; it was a chance to reconnect with my love for cooking, to savor the process of transforming simple ingredients into something truly special.
I’ve always been drawn to the rustic charm of French cuisine. The emphasis on fresh, seasonal ingredients, the slow-cooked stews that simmer for hours, releasing their deepest flavors – it’s a style of cooking that speaks to my soul. But finding truly satisfying vegan versions of hearty French classics can be a challenge. Many recipes fall short, lacking the depth and richness that makes these dishes so iconic. This recipe, however, is different. It’s a testament to the power of simple ingredients, expertly combined, to create a dish that’s both incredibly flavorful and remarkably easy to make.
The foundation of any good Bourguignonne is, of course, the mushrooms. I used two generous packages of large mushroom caps, their earthy fragrance filling the kitchen as I sautéed them in olive oil, coaxing out their natural sweetness. The addition of carrots, onions, and shallots created a beautiful tapestry of textures and flavors, each vegetable contributing its unique nuance to the overall dish. A touch of garlic, a sprinkle of thyme, and a generous dash of Italian seasoning added warmth and complexity, while the red wine provided a deep, almost brooding, richness that elevates the entire experience.
The most crucial element, however, was the sauce. It’s the heart and soul of the Bourguignonne, the element that ties all the other flavors together. I thickened my sauce with a simple flour and water mixture, creating a velvety smooth consistency that clung to the mushrooms and pasta with satisfying pleasure. The slow simmering process allowed the flavors to meld and deepen, resulting in a sauce that was both intensely flavorful and surprisingly complex. And the best part? It’s entirely vegan, meaning I could enjoy all the deliciousness without compromising my values.
As the aroma of the simmering stew filled my kitchen, I felt a sense of peace wash over me. It was more than just cooking; it was a ritual, a form of self-care. The rhythmic stirring, the careful attention to detail, the anticipation of the final product – it all contributed to a feeling of calm and contentment that’s hard to find in today’s fast-paced world. This vegan Mushroom Bourguignonne wasn’t just a meal; it was an experience, a journey, a reminder of the simple joys of cooking and sharing a delicious, comforting meal.
The final dish was truly something special. The fettuccine, perfectly cooked al dente, served as the ideal canvas for the rich, earthy mushroom stew. Each bite was a symphony of textures and flavors, the tender mushrooms, the sweet carrots, the savory onions, all enveloped in a velvety smooth sauce. The wine added a subtle warmth, while the herbs provided a touch of freshness. It was a dish that was both comforting and satisfying, a perfect way to end a long, chilly day.
This vegan Mushroom Bourguignonne is more than just a recipe; it's a testament to the versatility and deliciousness of plant-based cooking. It proves that you don’t need meat or dairy to create a truly satisfying and memorable meal. It’s a dish that I'll be making again and again, a comforting classic that perfectly captures the essence of a cozy night in.
So, if you're looking for a delicious, comforting, and easy-to-make vegan recipe, look no further. This vegan Mushroom Bourguignonne is sure to become a staple in your kitchen, a dish that will warm your heart and your belly on those chilly autumn evenings. And remember, the best part of cooking is sharing it with those you love. So gather your friends and family, and enjoy the fruits of your labor.
